Hi, my name is Azalea
She’s almost three days old now. They grow up so fast! I named her Azalea.
Things on the farm are going great. We had a really fun dinner last night where I mentioned that there is hardly any swearing in the cheese room and I’ve felt like I should watch my mouth. Everybody has been throwing “fuck” into conversation whenever possible today to make up for it. It is pretty fucking funny.
I’ve really enjoyed getting to know these people (and cows). The cheesemaking process is very interesting and these folks do it right. They don’t take any shortcuts and I now have great respect for the artisanal process. I thought their cheese was really expensive ($12-$16/pound) when I started, but it now seems downright cheap considering the work that goes into it. I would guess that each cheese gets touched (poured, flipped, salted, moved, wrapped, priced) about 15 times, and that doesn’t count the milking, cleaning, pasteurization, the making of the curd or the daily work of taking care of the cows.
I was finally allowed to stretch some mozzarella today and made a giant ball of it to take to the beach next week. She is called Azalea II. She is not nearly as cute as Azalea I.
Tomorrow is my last day on the farm. I found myself volunteering to make lunch for everyone. Going to make a mess of enchiladas, since good Mexican food is hard to come by around here. I gots some cooking to do tonight!
I sure miss the husband - we’ve been married for 15 years today.
1 year ago